Description

There’s something magical about a big, steaming bowl of vegetable soup — especially when the weather turns cool and you start reaching for cozy sweaters and thick socks. Growing up, soups like these weren’t just meals; they were traditions. Whether it was a simple Sunday family dinner or a way to warm up after playing outside all day in the crisp autumn air, vegetable soup always seemed to bring everyone together around the table.

The Olive Garden Vegetable Soup holds a special place in many hearts because it’s more than just broth and vegetables. It’s a colorful, hearty hug in a bowl — packed with garden-fresh goodness, rich tomato flavor, and a comforting aroma that fills the whole kitchen. It reminds us of family gatherings, leisurely lunches, and moments when simple things brought the most joy.

Making it at home means you get to recreate that magic anytime you want — no reservations needed! Plus, it’s a wonderful way to sneak more veggies into your day in the most delicious way possible. Whether you’re serving it as a starter or letting it shine as the main event with a warm piece of bread on the side, this soup is pure, soul-soothing goodness.

Ingredients

Scale

1 tablespoon olive oil

1 cup diced yellow onion

1 cup diced carrots

1 cup diced celery

2 cloves garlic, minced

1 cup geen beans, trimmed and cut into 1-inch pieces

1 zucchini, diced

1 can (15 ounces) diced tomatoes

1 can (15 ounces) red kidney beans, drained and rinsed

1 can (15 ounces) great northern beans, drained and rinsed

4 cups vegetable broth

1 1/2 cups water

1 teaspoon Italian seasoning

1/2 teaspoon dried basil

1/4 teaspoon black pepper

2 cups fresh spinach

1 cup small pasta (like ditalini)

Instructions

Step 1:
In a large soup pot or Dutch oven, heat the olive oil over medium heat. As the oil warms, you’ll start to smell that nutty richness — a little kitchen magic already beginning.

Step 2:
Add the diced onions, carrots, and celery to the pot. These three form what’s known as the “mirepoix” — the flavorful base for so many comforting dishes. Sauté them for about 5 minutes until they soften slightly and the kitchen starts smelling like pure happiness.

Step 3:
Stir in the minced garlic and cook for another minute. You don’t want the garlic to brown; just let it bloom into its fragrant glory.

Step 4:
Add the green beans and zucchini, giving everything a good stir to coat it in the fragrant oil and veggie juices.

Step 5:
Pour in the diced tomatoes (juice and all), drained beans, vegetable broth, and water. Sprinkle in the Italian seasoning, basil, and black pepper. Bring everything to a lively simmer.

Step 6:
Once bubbling, reduce the heat to low, cover the pot, and let the soup simmer gently for about 20–25 minutes. This is where the flavors really start to marry together — a true slow dance of deliciousness.

Step 7:
Meanwhile, cook your small pasta separately according to package instructions. Cooking it separately keeps the pasta from soaking up all the broth later.

Step 8:
Right before serving, stir the cooked pasta and fresh spinach into the soup. The spinach will wilt perfectly in just a minute or two.

Step 9:
Ladle that beautiful, colorful soup into bowls, grab some crusty bread, and get ready for smiles all around.

Notes

If you’re gluten-free, you can easily swap the pasta for your favorite gluten-free variety or skip it altogether.
Love a thicker soup? Mash a few beans before adding them to the pot to naturally thicken the broth.
This is a great “clean out the fridge” recipe — almost any vegetable works beautifully here.